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Homemade Salted Eggs
Uli Marpaung
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Course
Mains
Cuisine
Malay
Ingredients
12-15
pieces
eggs
500
g
salt
1
l
water
enough to soak the eggs
Instructions
Instruction A
Dissolve the salt in the water to make the brine.
Instruction B
Wash the eggs thoroughly and gently.
Arrange them in an airtight jar.
If the eggs float, you may use a crumpled plastic to gently push the eggs down.
Make sure that all the eggs are submerged in the water. Cover and leave the eggs for at least 2-3 weeks.
If you use Himalayan pink salt, it might take about 4 weeks. As pink salt is less salty.
Notes
You may prepare the brine the night before to let it cool down before using it in the morning.
Use less water to dissolve the salt. And if it needs more water, simply add plain boiled water into the jar.
Do not use egg if there's any cracks as it will rot.
Keyword
Family, Kids
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